Peanut Butter-Hot Fudge Fruit Dip

Submitted By: Frances E. Hill


  • 1/2 cup cocoa
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 cup skim milk
  • 1/2 cup light evaporated milk
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons vanilla extract


Place cocoa, sugar, and cornstarch in a 1 1/2-quart pot and stir well. Slowly stir in
milk and evaporated milk. Place over medium heat and cook, stirring constantly for five minutes or until the mixture comes to a boil.

Reduce heat and add peanut butter. Cook until peanut butter has melted into chocolate mixture.

Transfer to a chafing dish or slow cooker to keep warm. Serve with chunks of angel food cake or any kind of fruit.